The Important Stuff and Penne with Shrimp and Tomatoes

I've been busy doing some very important stuff.

Chatting with Grandlittle #1

Baking with Grandlittle#2

Here is a healthier alternative to spaghetti and meatballs:

Whole Wheat Penne with Shrimp and Fresh Tomatoes (serves 4)

1/2 box whole wheat penne

1 pound large shrimp, peeled, deveined and dried on paper towels

2 cloves garlic, minced

1/3 cup white wine (or chicken or vegetable broth)

2 tablespoons tomato paste

10 black olives, sliced

1 tablespoon capers, rinsed

2 teaspoons thyme, minced

2 teaspoons parsley, minced

1 tablespoon plus 1/2 tablespoon extra virgin olive oil, divided

4 medium roma tomatoes, deseeded, then rough chopped

Put a large pot of salted water on to boil. Cook pasta according to package directions to the al dente stage.

While the pasta is cooking, heat 1 tablespoon olive oil in large saute pan and add shrimp.

Saute over medium heat until curled and pink on one side, about 2 minutes, turn and continue to cook until almost cooked through.

Throw in the garlic, capers and black olives. Add the wine or broth and stir in the tomato paste. Saute for about 2 minutes to combine flavors. Add the tomatoes and herbs and saute until just heated through, tossing all about.

Drain the pasta, drizzle with the remaining olive oil, toss the shrimp/tomatoes over pasta and serve. Pass some shredded parmesan or romano cheese on the side.

A Cook's Notes: Have you seen the tubes of tomato paste yet? So convenient. Just squeeze out the amount you need and store the tube in the fridge. An idea whose time has come!!

Impatience and Fried Green Tomatoes

I have posted before that my garden has taught me many things. 

Gardening, by nature (no pun intended) teaches patience. You just can't rush Mother Nature. Things grow. They ripen. And then you eat them. That's the way it is.

Unless it's a tomato you're growing.. 

Now I know I should wait out the next week or so and then harvest beautiful red, ripe tomatoes, but I can't wait. I want to eat tomatoes today. I'll just pick a few... 

I'm learning patience, I haven't perfected it.

(OVEN) Fried Green Tomatoes: makes as many as you want...

3 green tomatoes

1 cup panko bread crumbs

1/4 cup grated parmesan cheese

1 egg, beaten

salt and pepper

1/4 cup olive oil

Preheat your oven to 400 degrees F. 

Pour the olive oil into a rimmed cookie sheet.

Slice the tomatoes about 1/2 inch thick. Sprinkle with salt and pepper. 

Set up your breading station with 2 shallow pie plates. 

Combine the panko and cheese in one.

Beat the egg in the other.

Dip the tomato slices in egg, then coat with the panko / cheese mixture

Set aside to allow the tomatoes to "dry".

While the tomatoes are drying, place the cookie sheet into the oven for 5 minutes for the oil to get hot. 

Carefully, lay the tomatoes in the oil and place back into the oven.

Oven fry for 10 minutes. Turn the tomatoes over and oven fry for 10 more minutes.

Sprinkle with salt and enjoy. 

Patience is a virtue, but fried green tomatoes are a blessing. 

Garden Tip:

Old knee high stockings or panty hose make great tomato ties. They stretch, water flows through them and they won't hurt the tender tomato stalks (or anything else you need to tie up) They are also virtually invisible in the garden!